Preheat oven to 350F. Heat oil in medium skillet over medium heat; stir in onion, rice and garlic. Cook, stirring occasionally, until onion is tender, about 7 minutes. Spoon into 2-1/2 quart casserole. Stir in broth, parsley and pepper. Cover and bake until liquid is absorbed, 50-55 minutes. Fluff with fork. Sprinkle with cheese. Makes 6 servings.